Cappuccino Cinnamon Rolls

The perfect roll to enjoy with your morning coffee.

Cappuccino Cinnamon Rolls


12 rolls



Prep Time


Bake Time

25 to 28 minutes

Rise Time

1 hour, 40 minutes

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  • 1/2 cup potato water OR water
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 cup sour cream
  • 3/4 cup mashed potatoes
  • 3 eggs
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 4 to 5 cups all-purpose flour
  • Filling
  • 1/4 cup butter OR margarine, melted
  • 3/4 cup brown sugar
  • 4 teaspoons instant coffee
  • 2 teaspoons ground cinnamon
  • Icing
  • 1-1/2 cups powdered sugar
  • 2 tablespoons butter OR margarine, softened
  • 2 teaspoons cappuccino mix
  • 1/2 teaspoon pure vanilla extract
  • 2 to 3 tablespoons milk


  1. Heat potato water until warm (100° to 110°F). Add yeast and allow to rest for 5 minutes.
  2. Combine sour cream, mashed potatoes, eggs, sugar, salt and yeast mixture in a large mixer bowl. Gradually stir in enough flour to form a soft dough.
  3. Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise in a warm, draft-free place until dough is doubled in size, about 1 hour.
  4. Roll dough into an 18 x 12-inch rectangle. Brush with butter. Combine brown sugar, coffee and cinnamon; sprinkle over dough to within 1/2 inch of edges.
  5. Roll up dough starting with the short end. Pinch seam to seal. Cut dough into 12 equal sized rolls. Place rolls, cut side down, in a greased 9 x 13-inch baking pan. Cover and let rise until doubled, about 30 to 40 minutes.
  6. Bake for 25 to 28 minutes or until golden brown, in a preheated 350°F oven. Cool pan on wire rack.
  7. Mix powdered sugar, butter, cappuccino, vanilla and milk in a small bowl until smooth. Spread over warm rolls.
  8. Recipe Tip - Use instant mashed potatoes prepared without butter or salt in place of cooking and mashing fresh potatoes.

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